Fish is a versatile ingredient that is valued in cuisines around the world for its refined flavour and wide range of culinary uses. From firm fish varieties for the oven or barbecue to delicate fillets for frying, steaming or poaching, fish suits both simple everyday dishes and more elegant preparations.
On this page, you will discover different types of fish and how they are used in the kitchen. Some varieties are ideal for quick cooking, while others come into their own in stews, on the grill or in the oven.
From brook trout to rainbow trout
Trout
Trout is a popular freshwater fish with firm, juicy flesh and a mild, refined flavour. This fish is well suited to frying, grilling, smoking and oven cooking, and works just as well in simple dishes as in more elegant preparations.
Mackerel is a rich, oily fish with a distinctive flavour and a juicy texture. This fish is loved for its full character and works beautifully in smoked dishes, from the grill, from the oven or in fresh salads.
Cod is a popular white fish with firm, juicy flesh and a mild flavour. This versatile fish works well in many different preparations, from simple everyday dishes to more classical and refined fish recipes.
